Kathryn attended the Lipari trade show in April 2019. There she met Mary Lindeman who introduced her to Pine River products. The following recipes are from Pine River.

Buffalo Chicken Dip

This is an easy dip 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American

Ingredients

  • ½ cup buffalo sauce
  • ¼ cup Pine River Chunky Bleu Flavor Cheese
  • ¼ cup Ranch salad dressing
  • ½ cup shredded mozzarella cheese
  • 8 oz Cream Cheese
  • 2 cups cooked chicken cut into small pieces

Instructions

  • Heat oven 350 degrees
  • Combine all ingredients and place into 1 Quart baking dish
  • Bake 20 minutes or until mixture is heated through.
  • Serve with crackers, chips or vegetables

Sharp Cheddar Spinach Dip

Ingredients

  • 1 cup sharp cheddar cheese spread
  • 1 cup sour cream
  • 1 10 oz pkg frozen chopped spinach (thawed and drained squeezed dry)
  • 1 8 oz can water chestnuts (finely chopped)
  • 2 Tbsp dry minced onion
  • 1 tsp seasoning salt
  • 1 tsp pimento chopped

Instructions

  • In a medium bowl, blend cheese spread and sour cream until smooth. Add remaining ingredients and mix well. Chill several hours or overnight. Serve with fresh vegetables or crackers.

Cauliflower Casserole

A simple recipe for a cauliflower side or main dish.

Ingredients

  • 1 head Cauliflower
  • 2 Tbsp Butter
  • 2 Tbsp flour
  • ¼ tsp salt
  • Dash of Pepper
  • 1 cup Milk
  • ½ cup Pine River Pepper Jack Cheese

Instructions

  • Cook whole Cauliflower for 20 to 30 minutes or break up in large flower heads, drain
  • Put into greased casserole. Melt butter, stir in flower salt and pepper. Add milk slowly and cook until thicken, like gravy. Slowly stir in pepper cheese until melted. Pour over the top of the Cauliflower . Can add crushed cornflakes, dried onions or fresh sliced scallions for color and texture to the top. Bake 375 for 25 minutes
  • Serve while hot.

Tuscan Asiago Soup

Ingredients

  • ½ lb bacon
  • 1 lb Italian sausage
  • 2 onions diced
  • 4 cloves garlic minced
  • 8 cups chicken broth
  • 1 tsp pepper
  • 4 large potatoes peeled and sliced thinly
  • 1 cup half and half
  • 1 cup Pine River Asiago cheese spread
  • 4 cups fresh kale or fresh spinach leaves chopped

Instructions

  • Brown bacon and sausage together until nicely browned. Add onion until translucent about two minutes, then add minced garlic. Stir in the chicken broth, pepper and sliced potatoes, bringing to boil. Cook until potatoes are soft, 10 to 15 minute. Gently add half and half, fold in Asiago cheese until melted. Stir in the kale or spinach cook until wilted. Serve in soup bowls.

On this show, Father Umberg and I cook in memory of our dear friend, Mari Lou Ollier. The lasagna recipe is her’s.

Lasagna

Author: Kathryn Raaker

Ingredients

  • 1 lb sweet or hot Italian sausage
  • 1/2 lb ground beef (80/20)
  • 1/2 cup finely chopped onion
  • 2 cloves garlic crushed
  • 2 Tbsp sugar
  • 1 Tbsp salt
  • 1/2 tsp dried basil
  • 15 oz container ricotta or cottage cheese
  • 3/4 lb mozzarella cheese sliced
  • 1/2 tsp fennel seed
  • 1/4 tsp black pepper
  • 1/4 cup chopped parsley
  • 4 cups canned tomatoes undrained
  • 1 Tbsp salt
  • 2 6 oz cans tomato paste
  • 12 oz box lasagna noodles
  • 1 egg
  • 3/4 cup grated parmesan cheese

Instructions

  • Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
  • Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in a colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In the bottom of 13 x 9 x 2-inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with a third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around the edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.

Fr Umberg’s Orange Glazed Arugula Salad

Course: Main Dish, Side Dish

Ingredients

  • 1 Medium Navel Orange
  • 1/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 Tbsp Sugar
  • Pinch of Salt
  • 15 oz box Baby Arugula
  • 1/4 cup pecans
  • 2 Tbsp (1/8 cup) craisins

Instructions

  • In a small skillet pour the olive oil and heat up till hot then add your orange zest
  • Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins. Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.

Kathryn Raaker and Karen Schaefer cook some delicious down-on-the-farm specialties at the “Schaefer Indiana Farm and Bed & Breakfast” in Sunman, IN. Karen grows her own vegetables and berries and shares her insights into healthy cooking, cooking with venison, and cooking with and caring for cast iron.

For more information about the Schaefer Indiana Farm and Bed & Breakfast, visit their website at: schaefersindianafarmbb.com or call, 812.623.3292.